Ampelopsis grossedentata yoghurt and production method thereof

A production method and technology for rattan tea, applied in the field of beverage processing, can solve the problems of poor health care effect, uneven color, strong bitterness and astringency, etc., and achieve the effects of rich nutritional value, uniform color and less taste

Inactive Publication Date: 2018-11-16
TONGREN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the process of making conventional yogurt, the surface of Yinteng tea contains a kind of natural plant cream, its active ingredients are mainly flavonoids, containing flavonoids crude protein 12.8-13.8, the average content of total flavonoids is ≥ 6%, the highest d

Method used

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  • Ampelopsis grossedentata yoghurt and production method thereof
  • Ampelopsis grossedentata yoghurt and production method thereof
  • Ampelopsis grossedentata yoghurt and production method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0025] Embodiment 1: a kind of vine tea yogurt, comprises vine tea, milk, white granulated sugar and lactic acid bacteria, its ratio by weight: vine tea 1g, white granulated sugar 3g, milk 50g and lactic acid bacteria 0.5g, its preparation method comprises the following steps:

[0026] (1) Preparation of rattan tea liquid: mix the roasted rattan tea leaves with water at a ratio of 1:10 (g / ml), extract in a constant temperature water bath at 60-85°C for 50-75min, filter and set aside;

[0027] (2) Raw material blending: Pour the prepared tea liquid into the proportioned milk, add the proportioned white sugar, and homogenize for 5-10 minutes;

[0028] (3) Sterilization: Sterilize at 70-90°C for 10-30 minutes;

[0029] (4) Cooling: cooling at room temperature for 5-10 minutes;

[0030] (5) Inoculation: Inoculate lactic acid bacteria into the raw materials prepared after cooling according to 1% inoculum amount;

[0031] (6) Fermentation: ferment in a constant temperature ferment...

Embodiment 2

[0034] Embodiment 2: a kind of vine tea yogurt, comprises vine tea, milk, white granulated sugar and lactic acid bacteria, its ratio by weight: vine tea 2g, white granulated sugar 7g, milk 200g and lactic acid bacteria 2.5g, and its preparation method comprises the following steps:

[0035] (1) Preparation of vine tea liquid: mix the roasted vine tea leaves with water at a ratio of 1:20 (g / ml), extract in a constant temperature water bath at 60-85°C for 50-75min, filter and set aside;

[0036] (2) Raw material blending: Pour the prepared tea liquid into the proportioned milk, add the proportioned white sugar, and homogenize for 5-10 minutes;

[0037] (3) Sterilization: Sterilize at 70-90°C for 10-30 minutes;

[0038] (4) Cooling: cooling at room temperature for 5-10 minutes;

[0039] (5) Inoculation: Inoculate lactic acid bacteria into the raw materials prepared after cooling according to 1% inoculum amount;

[0040] (6) Fermentation: ferment in a constant temperature fermen...

Embodiment 3

[0043] Embodiment 3: a kind of vine tea yogurt, comprises vine tea, milk, white granulated sugar and lactic acid bacteria, its ratio by weight: vine tea 1.5g, white granulated sugar 5g, milk 125g and lactic acid bacteria 1.5g, and its preparation method comprises the following steps:

[0044] (1) Preparation of vine tea liquid: mix the roasted vine tea leaves with water at a ratio of 1:15 (g / ml), extract in a constant temperature water bath at 60-85°C for 50-75min, filter and set aside;

[0045] (2) Raw material blending: Pour the prepared tea liquid into the proportioned milk, add the proportioned white sugar, and homogenize for 5-10 minutes;

[0046] (3) Sterilization: Sterilize at 70-90°C for 10-30 minutes;

[0047] (4) Cooling: cooling at room temperature for 5-10 minutes;

[0048] (5) Inoculation: Inoculate lactic acid bacteria into the raw materials prepared after cooling according to 1% inoculum amount;

[0049] (6) Fermentation: ferment in a constant temperature ferm...

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Abstract

The invention discloses ampelopsis grossedentata yoghurt and a production method thereof. The ampelopsis grossedentata yoghurt is prepared from ampelopsis grossedentata, milk, white granulated sugar and lactic acid bacteria, wherein the ratio of the components is as follows in parts by weight: 1 to 2 parts of the ampelopsis grossedentata, 3 to 7 parts of the white granulated sugar, 50 to 200 partsof the milk and 0.5 to 2.5 parts of lactic acid bacteria; the ampelopsis grossedentata yoghurt is prepared through a production technology of preparing ampelopsis grossedentata liquid, blending raw materials, sterilizing, cooling, inoculating, fermenting and carrying out after-ripening. According to the ampelopsis grossedentata yoghurt, an ampelopsis grossedentata extracting solution is added into raw materials for preparing common yoghurt and nutrient components in the ampelopsis grossedentata are released in the yoghurt, so that the edible value and medicinal value of the yoghurt are improved; an effective component of the ampelopsis grossedentata is dihydromyricetin, can resist the formation of in-vivo thrombus, has remarkable effects of lowering blood lipid and preventing cardiovascular and cerebrovascular diseases and has a remarkable liver protection effect; the ampelopsis grossedentata has the effects of resisting inflammation and easing pain, resisting tumors, improving the immunity, resisting ageing, preventing the cardiovascular and cerebrovascular diseases, improving the sleep, promoting digestion and absorption and relieving cough and resolving phlegm.

Description

technical field [0001] The invention belongs to the technical field of beverage processing, and relates to a method for making vine tea yoghurt. Background technique [0002] Vine tea is a kind of wild woody deciduous vine of the genus Snake Grape in the family Vitaceae. The content of total flavonoids in vine tea is high, especially the content of dihydromyricetin is the most abundant. The total flavonoid content of vine tea in different regions of my country is 36% to 45%. %between. Vine tea is also rich in plant polyphenols, which have good antibacterial, anticancer and antioxidative effects. The active ingredient of vine tea is dihydromyricetin, which can resist the formation of thrombus in the body, has a significant effect on lowering blood fat and preventing cardiovascular and cerebrovascular diseases, and has obvious liver and liver protection effects. Tumor, improve immunity, anti-aging, prevent cardiovascular and cerebrovascular diseases, improve sleep, promote di...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/13A23C2240/15
Inventor 朱仁威谭沙向晴李水梅潘明英朱苗李建新罗静
Owner TONGREN UNIV
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